Method for the manufacture of starch products



Patented Sept. 30, 1941 METHOD FOR THE MANUFACTURE OF STARCH PRODUCTS Georg Frischmuth and Engelbert Frobel, Hamburg, Germany, assignors to the flrm Deutsche Maiaena Gesellschait m. b. IL, Maizenahaus,

Hamburg, Germany No Drawing. Application December 9, 1939, Se-

rial Number 308,394. In Germany December Claims. (Cl. 99-139) This invention relates to the treatment of starch and, more specifically, to an improved method for the production of a starch pudding powder 01' the cold gelatinizing or cold pasting ype.

One of the objects of the invention is to provide an improved and economical method of producing a cold gelatinizing or cold pasting starch pudding powder.

Another object of the invention is to provide a starch pudding powder which is not only cold gelatinizing but is also non-hygroscopic and which is readily adapted, upon the addition thereto of a cold liquid, to provide a smooth, nonlumpy paste which will quickly set to a gel having the desired pudding characteristics.

A further object is to provide a starch pudding powder having the characteristics above described without the use of organic precipitants orchemicals.

Other objects and purposes will more fully appear from the following description.

As is well-known, cold-g'elatinizing or swelling starch differs from native and soluble starch in that the cold-gelatinizing or swellingstarch will form a paste when mixed with cold water.

Several methods for converting starch into such dumped, shows a smooth, glossy non-glutinous cold-gelatinizing form have become known, for

example by means of the, action or chemicals, such as caustic alkalis, calcium chloride or thiocyanates. This treatment results in converting the starch into a cold-gelatinizing form after the admixture of cold water, (without any previous;

pasting. water, the so treated starch granules burst and swell. product gelatinizing or swelling when mixed with cold water is attained by pasting eflected on hot rollers or plates. I

Cold-gelatinizing starch products maybe used for either pasting or baking purposes. -In the former case they must have a great adhesive power, good capacity of distribution and spread- I ing. As baking means they are intended for regulating the water content of the dough and of the baker's wares, in which cases their respective water-binding strength is of essential importance. Gelatinizing starches which when mixed with cold water furnish a paste of great-adhesive power do not show what is called puddi When coming in contact with cold :'According to other known methods, a

surface which gel may be easily divisible by means 01 a spoon, without sticking to the latter.

In other words, such a gel must be possessed of the same properties as a pudding derived from maize starch or pre-treated other native starches, potato starch for instance, by means of boilingit in hot water. 1

It has. already been suggested to produce coldgelatlnizing pudding starch by boiling a pre treated potato starch with ten times the quantity of water, and by admixing it with fifteen times the. quantity of alcohol or acetone; Gelatinirlngv starch obtained by that method is comparatively strongly hygroscopic, thus rendering the production of pudding powder difl'lcult. Furthermore, the organic precipitants are dimcult to remove, and, in addition, increase the cost of production.

The present invention solves the problem of manufacturing a non-hygroscopic,' non-lumpy, cold-gelatinizing starch product, without the use of organic precipltants, in a simple and cheap manner. According to the present invention, a standard pudding starch, for example, maize starch and/or preheated other native starch-- such as potato starch-for instance, is pasted on roller dryers in a known manner, and the product leaving the roller dryer, by means of finecrushingand sifting, is mechanically reduced to a size of grain corresponding to the intermediate grain ranging between silk screens of approximately 4000 and 6000 meshes per square centi-- metre respectively. The thus resulting starch product is adapted for technical purposes, in

- which connection its gel-producing properties appear desirable, as well as for food purposes. For the purpose of avoiding the formation of lumps duringfine-crushing, the product coming from the roller dryer is preferably mixed with approximately the same quantity by weight of powdered sugar, correspondingly fine-ground 'saccharose, starch sugar, dextrose, or the like, for instance.

Homogeneous mixing with the sugar considerably and aromatics for instance, may be added previous to, or following, treatment on the roller dryer, 1. e. previous to fine-crushing down to the proper size of grain.

It has been proved that best results may be obtained only with the specified fineness of grinding. Still finer crushing results in the fact that swelling is too rapid during mixing, the preparations, consequent y, tending to form lumps. If crushing is less fine,then the puddings are difiicult to dump, and show a glutinous surface.

Mixtures consisting of 40-50% maize starch and 50-60% of pre-treated potato starch have proved especially well-adapted for the production of cold-gelatinizing pudding powder according to the new method. When mixed with cold water or cold milk, pudding powders made in thestated manner furnish within a few minutes a finished pudding of glossy smooth surface, firm cohesion and good .divisibility. They I are excellently adapted for popular food, on hikings, and the like. A particular advantage in connection with the Grammes Vanillin 3 Egg-yolkcolouring .8

Macaroni yellow .25 Common salt manufacture of pudding powder is to be found,

in the fact that the colouring matters and flavouring substances. primarily when admixed to .a

small percentage, are thoroughly mixed with the pudding starch.

- Exunmas Example 1 g 1500 grammes of maize starch and 2500 grammes of water are stirred up to form a thin starch'milk, and under a gauge pressure of 41% lbs. passed over a roller dryer making approximately 8 revolutions per minute. To each 1000 grammes of the product leaving the roller, i100 grammes of powdered sugar are admixed in a mixing machine. Subsequently, the mixture is ground twice on a mill, and through Nr. 20 silk of approximately 4000 meshes per square centimetre and' Nr. 25 silk of approximately 6000 meshes per square centimetre respectiyely sifted on intermediate grain. For cholocat'e-pudding powder, 385 grammes of cacao and 15 grammes of common salt (sodium chloride) are added to the thin starch paste. I v

For the mixing'of chocolate water-puddings, 150 grammes of pudding powder are stirred with 300 cubic centimetres of water. l-"or milk puddings, 160 grammes of the pudding powder are added to a mixture consisting of 200 cubic centimetres of milk and 100 cubic centimetres of water.

Example 2 For aromatizing, 250 grammes of coffee are boiled in 1500 cubic'centimetres of water, and filtered, and the filtrate used for making a thin starch milk consisting of a mixture of 750' grammes of maizestarch and 750 grammes, of pro-treated potato starch. l5 grammes of common salt and an additional 100 cubic centimetres of water are added. As provided for in Example 1, thewhole mixture is then passed over the roller dryer. To each part of the resulting raw admixed in a mixing machine.

Example 3 I A thin starch milk consisting of 600 grammes of maize starch, 900 grammes of pre-treated potato starch and 1600 cubic centimetres of water is prepared. After addition of this starchmilk is passed over the roller dryer, as-provided under Example 1. To each 1000 grammes-of raw material, 1100 grammes of powdered sugar are admixed. Grinding and sift ing is efiected in the manner described under Example 1. When preparing puddings, 105 grammes of pudding powder are required for each 300 cubic centimetres of water, or 125 grammes of pudding powder for each 200 cubic centimetres of milk and 100 cubic centimetres of water.

By the term pudding starch" as used herein is intended any starch which, when boiled with water, produces a pudding eifect as hereinabove described. 5

We claim:

l. A method for the manufacture of a starch pudding powder which together with cold water results in a gelatinizing, easily divisible, pudding-like mass, characterized by the feature that pudding starch is treated with heat to pastev and dry the same, and then by means of finecrushing and sifting, the resulting product, mixed with sweetening and flavoring material, is mechanically reduced to a size of grain corresponding to the intermediate grain ranging between two silk screens :of approximately 4000 and 6000 meshes per square centimetre respectively.

' 2. A- m'ethod accordingto'claim 1, character-.

ized byithe feature that after the heat treat- .ment but prior to the comminuting operation,

the product is mixed with approximately the same quantity by weight of powdered sugar.

3, Method of making a cold-pasting starch pudding powder which comprises treating a pudding starch in a fluid state on a heated surface to paste and dry the same and thereafter mixing the pasted starch ,with sweetening and flavoring material and comminuting the mixture toa size adapted to pass through a screen of substantially 4,000 meshes per square centi-' metre and be retained on a screen of substantially 6,000 meshes per square centimetre.

4. Method. of makinga cold-pasting starch pudding powder which comprises treating the pudding starch in'a fluid state on a heated surface to paste and dry the same and thereafter comminuting the pasted starch, mixed with sweetening and -fiavoring' material, to a size adapted to pass through a screen of substantially 4,000 meshes per square centimetre and be retained on a screen of substantially 6,000 meshes per square centimetre.

5. Method 01 making a cold-pasting starch in: material, to a. size adapted to pass through pudding powder which comprises subjecting a a screen of substantially 4,000 meshes per square pudding starch suspension consisting substancentimeterand be retainedon a screen oi. subtially of a fluid mixture of maize starch and stantiaiiy 6,000 meshes per square centimeter. Potato starch to treatment on a. heated surface 5 to gelatinize and dry the same and then grind- GEORG FRISCHMUTH. ing the same, mixed with sweetening and flavor- ENGEIBERT FROBEL. 

